Red Beans & Rice

Serves: 4-6 Prep time: 30 min Cook Time Time: 2 Hours Total Time: 2 hours 30 mins

Ingredients

1 540 ml can red kidney beans drained and rinsed

1 540 ml can red kidney beans drained, rinsed and mashed

2 tbsp olive oil

2 cups sliced andouille sausage

1 tbsp butter

1 med onion diced

1 shallot diced

1 red pepper diced

1 yellow pepper diced

2 tbsp Herb’s Crushed Garlic

1 tsp salt

1.5 tsp dried oregano

1 tsp dried thyme

1 .5 tsp smoked paprika

1.5 tsp cayenne pepper

black pepper to taste

5 cups vegetable broth

2 bay leaves

1 1/2 cups white rice

Directions

In a large Dutch oven or skillet add 2 tbsp of olive oil and set on medium heat. Add the andouille sausage and cook until browned on both sides. Remove the sausage and set aside. Add butter, onions and shallots to the skillet and cook until they start to soften. Add the peppers and cook for 2-3 minutes. Stir in garlic and then add salt oregano, paprika, cayenne and black pepper. Cook for about 2 mins and then pour in the vegetable broth. Stir and scrape any bits off the bottom of your skillet. Next, stir in your beans (whole & mashed) and then add the sausage and bay leaves. Bring to a boil and then reduce to low and simmer for 1.5-2 hours (until beans are nice and softened). Taste and add any extra seasonings if you see fit. Remove bay leaves. Serve with your favourite rice and enjoy!

Notes:

If it seems a bit runny you can mix together 1-2 tbsp cornstarch with 2-3 tbsp water and add. The dish should be on the thicker side but not as thick as a stew.

You can garnish it with green onion or parsley or leave just as is.

Recipe Author/Source

Photos Hofstede’s Country Barn

Recipe property of Haley Crofton-Sleigh with inspiration from diethood